Ingredients for 2 - 3 persons:

• 1 Large White Onion

• 1tsp Olitalia E/V Olive Oil

• 3tbsp Flora Butter 

• 1 Garlic Clove

• 1tsp Sugar

• 2tbsp Bovril

• 2tbsp Plain Flour

• 20ml Dry White Wine

• 1 French Baguette

• 6 slices Swiss Cheese

• 1/2tsp Knorr Aromat

• Salt & Pepper to taste

• Fresh Parsley

Directions:

1. Add 1 tablespoon of butter and a teaspoon of olive oil in a large saucepan. Turn to medium heat. 

2. Slice the onion thinly and add it to the saucepan when the butter has melted.

3. Add a finely minced garlic clove and the sugar, and stir.

4. Gently caramelize the onions for about half an hour on a low-med flame. Stir constantly until they are nicely browned and soft. 

5. Mix the Bovril with around 800ml of hot water.

6. In a deep pot, melt 2 tablespoons of butter and add 2 tablespoons of flour.

7. Stir well to create a roux. Cook for about 30 seconds stirring constantly then slowly add half of the bovril liquid. 

8. Mix well to achieve a thick broth. Then add the caramelized onions.

9. Stir in the wine, salt & pepper, and the rest of the Bovril. 

10. Bring it to a boil, then simmer on a low flame, partially covered for about 40 minutes.

11. In the meantime, slice the baguette, brush it with some olive oil, and sprinkle some Aromat on top.

12. Bake for about 8 minutes or until the bread starts to brown up.

13. To serve, simply place a couple of ladles of soup in an oven-proof bowl or ramekin. Place the bread on top to cover all the soup, and place 3-4 slices of Swiss cheese on top.

14. Place the bowls in a hot oven or under a grill until the cheese is bubbling.

15. Serve with some freshly chopped parsley on top. 

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